Mesa Grill Potato Salad

• 12 (about 3 pounds) small new potatoes
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lime juice
• 2 tablespoons ancho chile powder
• 1/2 teaspoon cayenne pepper
• 1 large ripe beefsteak tomato, seeded and chopped
• 1/3 cup chopped fresh cilantro leaves
• 1 jalapeno, finely diced
• 3 green onions (white and green parts), chopped
• 1 medium red onion, halved and thinly sliced
• 4 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper

1. Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water.
2. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes.
3. Drain well.
4. Let cool slightly and then cut into 1/4-inch-thick slices.
5. Place in a large bowl.
6. Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes.
7. Mix gently until combined.
8. Season with salt and pepper to taste.

potatoes, mayonnaise, mustard, lime juice, ancho chile powder, cayenne pepper, tomato, cilantro, green onions, red onion, garlic, kosher salt

Taken from www.epicurious.com/recipes/food/views/mesa-grill-potato-salad-375963 (may not work)